Annie Bell's Leek Soup with Cheese Toasts
Over a year ago
2,149 views
Ingredients
- 50g unsalted butter
- 500g leeks (trimmed weight) thinly sliced
- 300g slim carrots trimmed peeled and finely sliced
- 1 large onion peeled and chopped
- 200ml white wine
- 1.2 litres fresh chicken or vegetable stock
- Sea salt and black pepper
- 12 slices baguette
- 1 handful coarsely chopped flat-leaf parsley
- 200g grated gruyere
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Method
-
1
Melt the butter in a large casserole over a medium-low heat and sweat the leeks, carrots and onion for 8-10 minutes until they are silky and soft, without colouring, stirring them occasionally.
Add the wine and reduce until syrupy, then add the stock, bring to the boil, season and simmer for 10 minutes.
Meanwhile heat the grill and toast the baguette.
Stir the parsley into the soup and ladle it into bowls. Arrange the toasts on top of the soup, pile the cheese on top of each one and grill until sizzling and golden.
Chef's Tips
You can make the soup well in advance, in which case stir in the parsley on reheating.
Comments (0)